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Wednesday, April 30, 2014

Low-carb vegetarian Cauliflower "Risotto" #recipe

From Daryl aka Avery: I'm off at a writer's convention called Malice Domestic. I've gone every year for quite a while, now.

First I visit my sister, who leaves near Washington DC, and then I head to the hotel. I get to see a number of my MLK sisters. Can't wait. I'll share pictures next week!

Needless to say, I'm not cooking while I'm gone, but I thought I'd share this recipe that I made last weekend. My honey of a husband adored it.

I know we've had a couple of cauliflower recipes lately.Cauliflower steaksfrom Cleo. Cauliflower salad from Mary Jane aka Victoria. I even "thought" we'd had cauliflower risotto, but I can't find it in the list of recent cauliflower posts, so at the risk of being redundant, I'm going to share my version of cauliflower risotto - WITH NO RICE. This is all veggies and cheese and so yummy that my husband said he prefers it to mashed potatoes. I know, knock me over with a feather! It's a new go-to low-carb dish to keep us eating healthy.

Enjoy!

CAULIFLOWER "RISOTTO"

Ingredients:

1 head cauliflower

2 tablespoons olive oil

½ yellow onion, diced

1 teaspoon garlic salt or power

1 teaspoon salt

1 teaspoon white or black pepper

1 large zucchini, chopped

1 cup grated Parmesan cheese

1/2 cup milk (or cream, which is lower in carbs)

1/2 cup chicken broth, more if necessary

Directions:

Here’s how to make the cauliflower. Chop the cauliflower into
cubes. Using a food processor grind the cauliflower until it is rice size. This
may take grinding half and then grinding the second half.

Pour the “rice” cauliflower into a bowl and microwave for 3-5
minutes on medium-high. Do NOT add water.

Thanks for the shout out, Daryl /Avery. I just love cauliflower and this dish looks fantastic. We have a cauliflower in house, and thanks to you I can brighten this rainy day with a batch of cheesy risotto.